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Hot-Smoked Salmon with Salted Yogurt and Fennel

Andy Baraghani
  • minutes
  • Serves 4

INGREDIENTS

1 cup

plain whole-milk Greek yogurt

2 tbsp

fresh lemon juice, divided

Kosher salt

3 tbsp

whole grain mustard

2 tbsp

coarsely chopped capers

3 tbsp

extra-virgin olive oil, divided, plus more for drizzling

1

large fennel bulb

2 lb

hot-smoked salmon

Freshly ground black pepper